I have been getting my clear vanilla at walmart but they only sell the 4 oz. bottles. Its starting to get expensive! And no place else around sells it in large quantities. So this leaves me to the internet to order. I had heard from another cake decorator that her son bought her some pure clear vanilla from Mexico and that it was the best vanilla she had ever tasted plus it was cheap. I found some on ebay .......68 oz. for $21.95 and this is including shipping cost. Does this sound like a good deal? Where does everyone buy there vanilla from??
I was told by my instructor that true vanilla flavoring will always be brown. If it is clear, then it has to be imitation. So far, I have found Wal-mart to be the cheapest for genuine vanilla flavoring. And yes, it is a pain to buy it in the small bottles.
I buy my clear vanilla from Michael's. I can't remember the regular price of the bottle but I use my 40% coupon so I want have to pay full price.
Hi was at a Day of Sharing in CT recently and one of the vendors there was selling powdered dry vanilla, which goes by the name of "DryVan" - the flavor has so far been very good when used in cake mixes - have yet to try it in a buttercream recipe - but the 10 oz bottle only cost me $4.00 or so, and will last a long time.
Try looking for some of this at your local supplier - may solve your clear extract $$$ problem.
Good baking & creating to you!
Ali in MA 
Just an idea to toy with:
I was talking with this lady at Walmart about vanilla & she said she makes her own. She buys vodka or whatever, kind of liquor you like & add vanilla bean to it. She said 1 Vanilla bean (split), per 4 oz jar of liquor. She lets it sit for about three months. You can make as little or as much as you like. You can purchase cut little jars & give as gifts also. I think I am going to try this!!
I forgot to mention that Micheal's does sell the bigger size bottle of clear vanilla extract.
I make my own. Here's the recipe, which I got from Food Network's database. I add 2 more vanilla beans to it, so it has more flavor. Vanilla beans are inexpensive from eBay and www.bulkfoods.com. You won't be able to use it tomorrow, but you may want to make some for the holiday season. I think this recipe is from an old Martha episode.
I never use clear vanilla. If I need vanilla flavor, but need to keep the icing white, I use vanilla powder. It measures the same as regular vanilla, 1 to 1.
Theresa 
Food Network: Vanilla Extract Vanilla Extract
Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 4 minutes
Yield: 750ml
2 vanilla beans
1 bottle (750ml) vodka
Rub vanilla beans with the dull edge of a knife to evenly distribute the seeds, then cut the beans in half lengthwise. Place in bottle of vodka.
Seal the bottle, and set in a cool dark place for 4 to 6 months, shaking occasionally, until the flavor of the extract has mellowed. The clear vodka will turn a nice deep brown. When the extract is ready to be used, clean and sterilize several small bottle with screw-on lids, and fill with homemade extract.
So here is my problem...I thought you had to buy clear vanilla for white icing? You are telling me that I can buy a vanilla powder and place in my icing instead of liquid immitation vanilla??? See I am not a very experienced baker so I have no clue about a lot of things!! And if you put in "pure" brown vanilla will you get white icing? Sorry I am so clueless!!!
When I put a brown flavoring in my cakes I get an "off white" color. You can view my pics to see. I just like the taste of real vanilla better. I hope this answers your question.
When I put a brown flavoring in my cakes I get an "off white" color. You can view my pics to see. I just like the taste of real vanilla better. I hope this answers your question.
?????? So much to learn!!!!! They look pretty white too me.
I buy my clear vanilla, almond and butter flavorings from http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=1056
16 oz $4.10
gallon $27.50
powder vanilla 2.5 oz $1.10
Pure Madagascar Vanilla Extract- Quart (32 fl oz.)
$29.00 on sale for $24.00
http://www.escofoods.com/pure.vanilla.extracts.html
Yes, I too use real vanilla extract. I'm fortunate that my husband is a pilot so when he flies to Mexico he buys me a bottle and it's pretty inexpensive and great stuff!
I with Monica, I like the taste of real vanilla, which will make the buttercream an off white. But if I want to keep the frosting bright white, I have to go with the imitation.
First, please do not apologize for not knowing something. We are all here to learn, or to share our knowledge.
You will not get white icing when using real, brown vanilla extract. You will always have a hint of color to it.
There are different ways to avoid this -
1 - do not use vanilla at all. Some people have done this, I personally do not like the taste of icing without vanilla in it.
2 - use clear vanilla. Sorry, but my palate can tell the difference between real vanilla and imitation (better known as vanillin). Imitation vanilla tastes like metal to me in the finished product.
3 - use vanilla powder. This is not readily available everywhere, but is available online, and no more expensive than good vanilla extract. It measures like real vanilla, so 1 tsp of real vanilla would equal 1 tsp of vanilla powder. It is only slightly off color, so using only 1 teaspoon of it in 2 lb powdered sugar will not be noticeable. It does not cake up if you do not use it right away, as long as you store it in a tupperware-type container after opening.
4 - use Bright White food coloring or titanium dioxide white to color the icing back to white. Unfortunately, it sometimes takes so much of either to bring back your color that you risk embittering the taste of your icing.
I was in a time pinch last holiday season, and bought a bottle of real vanilla extract from Sam's. It's color was pale in comparison to name brands, and not very flavorful. I ended up putting another vanilla bean into it, and storing it for next season.
I just started using my own home-made for the pics I posted last week, and I am sorry I did not start making it a few years ago, when I took up baking again.
Theresa
I go to Mexico and get my vanilla both brown and clear, I buy it by the quart there cheap. So if you ever plan a vacation there, buy yourself a few bottles of the stuff! Premiera is the best brand I've tried. Also, buy it in the clear plastic bottles not the brown bottles. The brown coloring in the plastic will leach into the clear vanilla coloring the clear brown!
I'm terrible- I just go to Wal-Mart and buy the cheapest imitation vanilla! No one but me knows the difference! And personally, as far as keeping the frosting white goes, what can a teaspoon or so really do to a whole batch of frosting? I never really notice a difference in color.
~Nicole
Mexico. Every cruise to Cozumel and I buy a bottle. And this last time all i could find was clear. But it is still pure vanilla with vanilla beans all in it. Now I have to figure out how to use it in icing without having vanilla beans in it. I haven't tried it yet this time. Remember that the vanilla from mexico is double strength. So you can use half the amount and it wouldn't color your icing very much
You just have to be very careful of the cheap, border vanillas that are passed off as the good stuff. These contain coumarin, which is very toxic to Americans. Many mexicans grow up using coumarin and as a result are immune to it.
I was told that if it does not say coumarin-free on the label, don't use it.
On the plus side, Mexican vanilla, the good stuff, is suppose to be very smooth and pure, especially for the price. So purchase with caution.
What drives me crazy is that pure vanilla from Old Mexico is so cheap -if you get it there.
My brother brought back two quarts for 15 cents apiece and although they are not clear - they taste fantastic.
Now, if only we could all make a deal with a cake lady who was going to cross the border for a visit - and have her ship all of us some at a good price.
Would someone please send me a brand name of regular and clear natural vanilla from across the border? I have a friend that lives in Del Rio, and she would definitely send it to me.
PM me at [email protected].
Thanks Bunches!
Theresa
You just have to be very careful of the cheap, border vanillas that are passed off as the good stuff. These contain coumarin, which is very toxic to Americans. Many mexicans grow up using coumarin and as a result are immune to it.
I was told that if it does not say coumarin-free on the label, don't use it.
On the plus side, Mexican vanilla, the good stuff, is suppose to be very smooth and pure, especially for the price. So purchase with caution.
Thanks for the advice! I received a bottle as a gift from a friend who took a cruise to Mexico! I'm trying to resist the urge to run home and check to see if it has coumarin! 
Try making your own with Vanilla beans and vodka...I want to try that!!There was a thread on here a few months ago about this type of topic.
I found this link that seemed to have some good info!
http://www.recipezaar.com/library/getentry.zsp?id=350
MaryAnn
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